- 1 angel food cake
- 1 (12 oz.) pkg. frozen whipped topping
- 1 (6 oz.) pkg. strawberry gelatin
- 1 pkg. frozen strawberries
Tear cake into walnut-size pieces and scatter over bottom of 10″x13″ sheet cake pan.
Dissolve gelatin in 2 cups boiling water and then 2 cups cold water. Allow to jell a little. Fold in frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.
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